First night in Korea

The ever changing look of our refrigerator!

We started by buying 3 pounds of kimchi, next we will try to make it.

Bulgogi:  Mix 2 tbsp soy sauce, 1/4 cup sugar, 1 tbsp minced garlic, 2 tsp sesame oil, 2 tsp mirin, 2 tsp water.  Add 1 1/2 pounds thinly sliced rib eye.  Stir fry over high heat. (from Discovering Korean Cuisine)

Green onion pancakes:  Mix 1 cup flour with 3/4 cup cold water.  Add 5 sliced scallions and a pinch of black pepper.  Pan fry in vegetable oil.  (from: Eating Korean)

Also tonight: 

Seasoned fermented soybean paste:  Combine 4 tbsp fermented soybean paste, 2 minced garlic cloves, 1 chopped green onion and 2 tbsp sesame oil.  (from Eating Korean)

Pa-Muchim:  Scallion salad (adapted from Discovering Korean Cuisine):  Cut scallions into 3 inch segments, then finely cut again lengthwise.  Add 1/8 cayenne, 1/8 tsp minced garlic, 1/4 tsp soy sauce, 1/4 tsp granulated sugar, 1/2 sesame oil.  Toss.  Add 1/2 tsp toasted sesame seeds.

Stir fried zucchini with sesame seeds:  (from Madhur Jaffrey's Far Eastern Cooking):  Cut 4 zucchini in half lengthwise.  Then cut into 1/4 inch slices.  Sprinkle with 1 1/2 tsp salt.  Let them sit 30-40 min.  Drain.  Heat 3 tbsp veg oil.  Add 4 minced garlic cloves until they begin to color.  Add zucchini and fry for 4-5 minutes.  Add 1/2 tsp salt, 1 chopped scallion, and 1 tbsp sesame oil.  Stir once or twice.  Add 2 1/2 tbsp toasted sesame seeds.  Stir.  Serve warm or as a cold salad.

All of this was served with rice.  It went together perfectly!  And best of all, dinner took a little over an hour to get on the table!